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Gnocchi with Mussel Sauce
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Pedro Franco

Pedro Franco

Gnocchi with Mussel Sauce

47m

A great recipe to make at home and impress your guests.

Pair it with a salad and a classic Martini—or a citrusy gin & tonic—and you will have an impeccable meal.

  • Fill a large pot halfway with water and bring it to a boil over medium-high heat

    Step 0
  • Score a ring around the center of each one of 600 g of red potatoes

    Step 1
  • Add the potatoes to the boiling water and cook until fork-tender. Drain the potatoes until completely dry

    Step 2
  • Peel the potatoes

    Step 3
  • Crush the potatoes with a fork until finely mashed and able to stick together

    Step 4
  • Sprinkle 60 g of all-purpose flour, in batches, over the mashed potatoes. Knead constantly to obtain a smooth and soft dough

    Step 5
  • Dust a surface with all-purpose flour and roll the dough to obtain 3 cm thick cylinders. You can divide the dough to make it easier to roll it

    Step 6
  • Cut the roll into 3 cm pieces. Place each piece on the bench, flat-side down, and slightly press them

    Step 7
  • Cut 1½ cups of cherry tomatoes in half

    Step 8
  • Warm up a frying pan over medium heat

    Step 9
  • Add the tomatoes and extra virgin olive oil to taste in the pan. Toss and cook until the tomatoes start to brown

    Step 10
  • Add salt to taste and stir

    Step 11
  • Add 24 mussels on the half shell

    Step 12
  • Add 1 cup of white wine

    Step 13
  • Cover the pan for 7m to cook the mussels

    Step 14
  • Add 2 tbsp of picked parsley leaves to the mussels

    Step 15
  • Add extra virgin olive oil to taste and toss. The mussels with white wine are ready

    Step 16
  • Fill another pot halfway with water and bring it to a boil over medium-high heat

    Step 17
  • Add salt to taste to the boiling water

    Step 18
  • Add the gnocchi in batches and let them cook until they float. Drain them and transfer to a bowl

    Step 19
  • Add 2 tbsp of extra virgin olive oil to a pan over medium-high heat

    Step 20
  • Add the gnocchi and cook both sides until golden brown. Plate them. The pan-seared potato gnocchi is ready

    Step 21
  • Add a portion of the Mussels with White Wine. The gnocchi with mussel sauce is ready

    Step 22
  • You are ready to impress! Enjoy!

    Step 23

Yield 6 portions

Pan-Seared Potato Gnocchi

  • Red Potato

    Red Potato

    600 g
  • All-Purpose Flour

    All-Purpose Flour

    60 g
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    2 tbsp
  • Salt

    Salt

    to taste

Mussels with White Wine

  • Mussel

    Half-shelled Mussel

    24
  • White Wine

    White Wine

    1 cup
  • Cherry Tomato

    Cherry Tomato

    1½ cups
  • Parsley

    Picked Parsley

    2 tbsp
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Salt

    Salt

    to taste

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